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Pickled Pork with Cabbage and Mustard Sauce

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg piece pickled pork

  2. 1 onion, quartered

  3. 1 teaspoon peppercorns

  4. 1 bay leaf

  5. 4 cloves

  6. 2 tablespoons cider vinegar

  7. 1 tablespoon brown sugar

  8. 1 Savoy cabbage, cut into thick wedges

  9. 25g butter

  10. onion, finely chopped

  11. 1 tablespoon plain flour

  12. 1 cup beef stock

  13. cup pickling liquid

  14. 1 teaspoon each Dijon, grainy and hot English mustard

  15. cup cream

  16. 2 tablespoons coarsely chopped parsley

Instructions Jump to Ingredients ↑

  1. Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx 2½ hours).

  2. To make the sauce: Melt butter in a saucepan. Add onion and cook over low heat until soft. Add flour and cook until the flour 'bursts'. Gradually add the beef stock and pickling liquid. Cook until mixture thickens. Stir in mustard and cream and simmer for 2-3 minutes.

  3. Remove pork from the pickling liquid. Slice and serve with the sauce. Sprinkle with parsley.

  4. Serve with mashed potato and peas.

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